CMS-A Red Grapes Profiles

Question 1

Cabernet Sauvignon – Bordeaux: Haut Médoc and Graves (LB)
(Sight)

Answer 1

Concentration/Color: Moderate to Deep Ruby or Purple
Secondary Colors/Hues: Pink, Purple
Staining: Moderate to Moderate Plus
Tearing: Medium to High

Question 2

Cabernet Sauvignon – Bordeaux: Haut Médoc and Graves (LB)
(Nose)

Answer 2

Fruit/Fruit Character: *Black Fruit: Cassis/Currant, Blackberry, Plum, Cherry
(Fruit Condition ranges from tart to ripe)
Red Fruit: Cherry, Plum

Floral: Purple Flowers
Herbal: Fresh and Dried Herbs: Thyme, Rosemary; Tobacco
Vegetal: Pyrazine (Bell Pepper); Fennel
Spice: Anise, Light Pepper
Other: Leather, Coffee, Chocolate, Cedar, Brettanomyces (Band-Aid, Clove, Leather)
Vinification: Often Blended with Merlot, Cabernet Franc
Oak: French Oak: Smoke, Toast, Vanilla, Baking Spices
Earth: Mushroom, Forest Floor
Mineral*: Graphite, Iron, Stony

Question 3

Cabernet Sauvignon – Bordeaux: Haut Médoc and Graves (LB)
(Palate)

Answer 3

Sweetness: Dry
Tannin: Medium Plus to High
Acid: Medium to Medium Plus
Alcohol: Medium to High
Finish: Medium to Long
Complexity: Moderate to Complex
Quality/Regional Hierarchy: AOC, Médoc and Graves Classification Systems

Question 4

Cabernet Sauvignon – Bordeaux: Haut Médoc and Graves (LB)
(Notes)

Answer 4

Thick-skinned grape variety, high color pigmentation, elevated levels of tannin
Bordeaux: Higher acidity, less ripe fruit, more inorganic earth than New World examples, often blended with a greater proportion of Merlot and Cabernet Franc

Question 5

Cabernet Sauvignon – Bordeaux: Haut Médoc and Graves (LB)
(Common Confusion)

Answer 5

Brunello/Chianti Classico: Higher acidity, more red fruit, drier/more sour, higher/firmer tannins

Cabernet Franc/Merlot (Right Bank): Lower tannins, stronger herb, character, less concentrated, less black fruit

Napa Valley Cabernet Sauvignon; Riper/cooked fruit, less inorganic earth, less cedar, higher alcohol

Question 6

Cabernet Sauvignon – New World:
USA California: Napa Valley and Sonoma
South America: Chile—Valle Central
Australia: South Australia, Western Australia
(Sight)

Answer 6

Concentration/Color: Moderate to Deep Ruby or Purple
Secondary Colors/Hues: Pink, Purple
Staining: Moderate to Heavy
Tearing: Medium Plus to High

Question 7

Cabernet Sauvignon – New World:
USA California: Napa Valley and Sonoma
South America: Chile—Valle Central
Australia: South Australia, Western Australia
(Nose)

Answer 7

Fruit/Fruit Character: *Black Fruit: Cassis/Currant, Blackberry, Plum, Cherry (Fruit condition ranges from ripe to jammy)
Red Fruit: Raspberry, Cherry (Red fruit tied to Merlot usage)
Blue Fruit: Blueberry

Floral: Purple Flowers
Herbal: Green Herbs: Thyme, Rosemary, Tobacco, Mint/Eucalyptus
Vegetal: Pyrazine (Green Bell Pepper)
Spice: NA
Other*: Dark Chocolate, Coffee
Vinification: Often Blended with Merlot, Cabernet Franc

Oak*: French Oak: Smoke, Toast, Vanilla, Baking Spices, Cedar
American Oak: Baking Spices, Sawdust, Dill, Coconut, Vanilla

Earth: Sometimes Dust and Leaves
Mineral: Uncommon

Question 8

Cabernet Sauvignon – New World:
USA California: Napa Valley and Sonoma
South America: Chile—Valle Central
Australia: South Australia, Western Australia
(Palate)

Answer 8

Sweetness: Dry
Tannin: Medium Plus to High
Acid: Medium to Medium Plus
Alcohol: Medium Plus to High
Finish: Medium Plus to Long
Complexity: Moderate to Complex
Quality/Regional Hierarchy: No Official Classification

Question 9

Cabernet Sauvignon – New World:
USA California: Napa Valley and Sonoma
South America: Chile—Valle Central
Australia: South Australia, Western Australia
(Notes)

Answer 9

Thick-skin grape, high color pigmentation, elevated levels of tannin

Chile: More pronounced pyrazine (green) character, more red fruit and higher acidity

Australia: Ripe black fruits, softer tannins and typically more eucalyptus (Coonawarra iron, clay)

California North Coast: High use of oak, more extraction/density, more tannin

Question 10

Cabernet Sauvignon – New World:
USA California: Napa Valley and Sonoma
South America: Chile—Valle Central
Australia: South Australia, Western Australia
(Common Confusion)

Answer 10

Merlot: Has more red and blue fruit, lower/softer tannin, lower acid

Malbec: Color is more purple, fruit is more grapey, less herbal/vegetal, more black pepper and game, meat character

Shiraz: More purple, wider range of fruit, more pepper, game, lower tannins, slightly more eucalyptus, less perceptible pyrazine

Question 11

Gamay: France: Burgundy—Beaujolais
(Sight)

Answer 11

Concentration/Color: Light to Deep Ruby
Secondary Colors/Hues: Purple, Pink
Staining: None to Slight
Tearing: Medium Minus to Medium Plus

Question 12

Gamay: France: Burgundy—Beaujolais
(Nose)

Answer 12

Fruit/Character:
*Red Fruit: Strawberry, Cherry, Raspberry, Currant (Fruit condition tart, jammy, *candy)

Floral: Red and Purple Flowers (Fresh as opposed to dried); Lavender
Herbal: Dry Herbs: Thyme
Vegetal: Fennel, Stems
Spice: Slight Pepper
Other: N/A
Vinification: Carbonic Maceration:
Pear Drop, Banana, Bubblegum, Cotton Candy
Oak: None or Neutral Casks
Earth: Compost, Truffle, Forest Floor
Mineral*: Stone, Mineral

Question 13

Gamay: France: Burgundy—Beaujolais
(Palate)

Answer 13

Sweetness: Dry
Tannin: Low to Medium (top Cru Beaujolais may approach medium plus)
Acid: Medium Plus to High
Alcohol: Medium to Medium Plus
Finish: Medium to Medium Plus
Complexity: Moderate to Complex
Quality/Regional Hierarchy: Village, Cru

Question 14

Gamay: France: Burgundy—Beaujolais
(Notes)

Answer 14

Thin-skinned grape with elevated levels of acid and moderate to low tannin that is often produced using partial or complete carbonic maceration

Question 15

Gamay: France: Burgundy—Beaujolais
(Common Confusion)

Answer 15

Burgundy: Lacks purple color and fruit candy character

Southern Rhône: Higher alcohol, more pronounced pepper and gaminess, lower acidity, firmer tannins

Barbera: Will be darker with more pungent floral notes

Dolcetto: Will be darker, lower in acid and higher in tannin

Question 16

Grenache – France: Southern Rhône Valley: Châteauneuf du Pape, Gigondas
(Sight)

Answer 16

Concentration/Color: Deep Garnet to Dark Ruby
Secondary Colors/Hues: Garnet, Purple
Staining: Slight to Medium
Tearing: Medium Plus to High

Question 17

Grenache – France: Southern Rhône Valley: Châteauneuf du Pape, Gigondas
(Nose)

Answer 17

Fruit/Fruit Character:
*Red Fruit: Strawberry, Cherry, Raspberry (Fruit condition: Ripe to Overripe, Stewed)
Black Fruit: Plum, Cherry

Floral: Red Flowers, Dried Lavender
Herbal: Thyme, Rosemary; Anise, Black Tea
Vegetal: Uncommon
Spice: Brown and Curing Spices
Other: Brettanomyces (Band-Aid, Clove, Leather); Smoked Meat, Musk
Vinification:
Oak: Large wood or cement
Some ‘modern’ wines aged in new barrique – Smoke, Toast, Vanilla
Earth: Mushroom, Truffle, Potting Soil, Barnyard, Hay
Mineral: Stoney, Mineral

Question 18

Grenache – France: Southern Rhône Valley: Châteauneuf du Pape, Gigondas
(Palate)

Answer 18

Sweetness: Dry
Tannin*: Medium Plus
Acid: Medium to Medium Plus
Alcohol: Medium Plus to High
Finish: Medium to Long
Complexity: Moderate to Complex
Quality Hierarchy: No Official Classification

Question 19

Grenache – France: Southern Rhône Valley: Châteauneuf du Pape, Gigondas
(Notes)

Answer 19

Châteauneuf du Pape: Tends to be the most powerful and concentrated

Gigondas: Lacks depth of Châteauneuf du Pape and may be slightly fruitier

Question 20

Grenache – France: Southern Rhône Valley: Châteauneuf du Pape, Gigondas
(Common Confusion)

Answer 20

Northern Rhône Syrah: Will display more black pepper notes and concentration of color, less alcohol

Rioja: Will show more new oak (usually American) and be much more tart on the palate, fruit quality
is more dried, desiccated or oxidative from the oak

Question 21

Grenache – Australia: South Australia
(Sight)

Answer 21

Concentration/Color: Deep Garnet to Dark Ruby
Secondary Colors/Hues: Pink, Purple
Staining: Slight to Medium
Tearing: Medium Plus to High

Question 22

Grenache – Australia: South Australia
(Nose)

Answer 22

Fruit/Fruit Character:
*Red Fruit: Strawberry, Cherry, Cranberry (Fruit Condition: Ripe, Stewed, Candied)
Black Fruit: Blackberry, Plum, Fig (Fruit Condition: Ripe, Dried)
Other Fruit: Blueberry, Orange (Fruit Condition: Ripe, Peels, Dried)

Floral: Red and Purple Flowers: Violet, Rose
Herbal: Sweet Herbs: Mint, Eucalyptus; Tea
Vegetal: Uncommon
Spice: Sweet Brown Spice: Clove, Ginger; Pepper; Licorice
Other: Brettanomyces (Band-Aid, Clove, Leather); Smoked Meat
Vinification:
Oak: Neutral to moderate use of new French and American oak
French Oak: Smoke, Toast, Vanilla, Clove, Cinnamon, Nutmeg, Hazelnut
American Oak: Clove, Mace, Dill, Coconut, Vanilla Extract

Earth: Slight – Wet Earth, Potting Soil
Mineral: Uncommon

Question 23

Grenache – Australia: South Australia
(Palate)

Answer 23

Sweetness: Dry
Tannin: Medium Minus to Medium Plus
Acid: Medium to Medium Plus
Alcohol: Medium Plus to High
Finish: Medium Plus to High
Complexity: Moderate to Complex
Quality/Regional Hierarchy: Médoc Classification System

Question 24

Grenache – Australia: South Australia
(Notes)

Answer 24

Semi-aromatic, thin-skinned grape that is weighty in the mouth with strawberry-dominated flavors

South Australia: Texturally more sappy, lower in acidity, possibly more American Oak

Question 25

Grenache -- Australia: South Australia (Common Confusion)

Answer 25

Shiraz: Deeper color, higher acidity, less alcohol, black pepper dominant Pinot Noir: Less round, leaner texture, higher acidity, lacks the candied fruit quality Zinfandel: Will have a broader spectrum of fruit flavors

Question 26

Malbec -- Argentina: Mendoza (Sight)

Answer 26

Concentration/Color: Ruby to Deep Purple Secondary Colors/Hues: Pink, Blue, Purple Staining: Moderate to Deep Tearing: Medium Plus to High

Question 27

Malbec -- Argentina: Mendoza (Nose)

Answer 27

Fruit/Fruit Character: Black Fruit: Blackberry, Cherry, Plum, Currant, Raisins (Fruit Condition: ripe to overripe, jammy) *Blue Fruit: Blueberry, Boysenberry Red Fruit: Raspberry (Fruit Condition: liqueur, jammy) Floral: Red and Purple Flowers Herbal*: Fresh Mint, Tobacco Vegetal: Uncommon Spice*: Licorice, Black Pepper Other*: Smoke, Bitter Chocolate, Coffee Vinification: Volatile Acidity is common Oak: French Oak: Smoke, Toast, Vanilla, Baking Spices, Chocolate American Oak: Dill, Coconut, Vanilla Earth: Slight Dust, Potting Soil Mineral: Slight Graphite

Question 28

Malbec -- Argentina: Mendoza (Palate)

Answer 28

Sweetness: Dry Tannin*: Medium to Medium Plus Acid: Medium to Medium Plus Alcohol: Medium Plus to High Finish: Medium to Long Complexity: Moderate Quality/Regional Hierarchy: No Official Classification

Question 29

Malbec -- Argentina: Mendoza (Notes)

Answer 29

Combination of black, blue and red fruits. Argentine Malbec does not exhibit strong pyrazine flavors/aromas. Malbec from higher altitudes tends to be more floral, tannic and intensely flavored.

Question 30

Malbec -- Argentina: Mendoza (Common Confusion)

Answer 30

Zinfandel: Paler in color than Malbec, spicier and often shows both green and overripe fruit Australian Shiraz: Not as vivid in color, lower in tannins, typically exhibits eucalyptus and smoked meat New World Cabernet/Merlot: More bell pepper/pyrazine character, often more complexity

Question 31

Merlot -- France: Bordeaux: Pomerol, Saint-Émilion (RB Bordeaux) (Sight)

Answer 31

Concentration/Color: Deep Ruby Secondary Colors/Hues: Pink, Purple, Garnet Staining: Light to Moderate Tearing: Medium to Medium Plus

Question 32

Merlot -- France: Bordeaux: Pomerol, Saint-Émilion (RB Bordeaux) (Nose)

Answer 32

Fruit/Fruit Character: *Red Fruits: Cherry, Plum, Current (Fruit Condition tart to ripe, dried) Black Fruits: Plum, Blackberry Floral: Slight Red and Purple Flowers Herbal*: Anise, Mint, Eucalyptus, Tobacco Vegetal*: Pyrazines (Bell Pepper) Olive, Fennel Spice: Uncommon Other*: Dark Chocolate, Brettanomyces (Band-Aid, Clove, Leather) Vinification: Often Blended with Cabernet Franc Oak: French Oak: Baking Spices, Coffee, Cedar Earth*: Forest Floor, Compost, Barnyard Mineral: Clay, Gravel, Dust, Graphite

Question 33

Merlot -- France: Bordeaux: Pomerol, Saint-Émilion (RB Bordeaux) (Palate)

Answer 33

Sweetness: Dry Tannin*: Medium to Medium Plus Acid: Medium to Medium Plus Alcohol: Medium to High Finish: Medium to Long Complexity: Moderate to Complex Quality/Regional Hierarchy: Saint-Émilion Classification

Question 34

Merlot -- France: Bordeaux: Pomerol, Saint-Émilion (RB Bordeaux) (Notes)

Answer 34

Medium-thick skin, soft tannins, capable of high alcohol, often blended with Cabernet Franc Saint-Émilion: More dusty earth and slightly more tannin depending on blend Pomerol: Less tannic with more dried fruit and clay-like earth

Question 35

Merlot -- France: Bordeaux: Pomerol, Saint-Émilion (RB Bordeaux) (Common Confusion)

Answer 35

Cabernet Sauvignon: Is more tannic, slightly less tart, black fruit dominated with more pyrazine Cabernet Franc: More pyrazinic (vegetal and herbal); tobacco leaf character, more austere

Question 36

Merlot -- USA: California: Napa Valley and Sonoma (Sight)

Answer 36

Concentration/Color: Deep Ruby, Purple Secondary Colors/Hues: Pink, Purple Staining: Slight to Moderate Tearing: Medium Plus to High

Question 37

Merlot -- USA: California: Napa Valley and Sonoma (Nose)

Answer 37

Fruit/Fruit Character: *Red Fruit: Cherry, Plum, Currant (Fruit Condition Ripe to Jammy, Liqueur) Black Fruit: Plum, Cherry Floral: Slight Purple Flower Herbal: Slight Mint and Eucalyptus Vegetal: Slight Pyrazines (Bell Pepper) Spice: Uncommon Other*: Dark Chocolate Vinification: Often blended with Cabernet Sauvignon and Cabernet Franc Oak: French Oak: Toast, Baking Spices, Coffee American Oak: Baking Spices, Dill, Coconut, Vanilla Earth: Sometimes: Dust, Leaves Mineral: Uncommon

Question 38

Merlot -- USA: California: Napa Valley and Sonoma (Palate)

Answer 38

Sweetness: Dry Tannin: Medium Minus to Medium Plus Acid: Medium to Medium Plus Alcohol: Medium Plus to High Finish: Medium to Long Complexity: Moderate to Complex Quality Hierarchy: No Official Classification

Question 39

Merlot -- USA: California: Napa Valley and Sonoma (Notes)

Answer 39

Medium-thick skinned variety, soft tannins, capable of high alcohol, often blended with Cabernet family of grapes California: Higher alcohol, lower acidity, possibly higher tannins, jammy red fruit

Question 40

Merlot -- USA: California: Napa Valley and Sonoma (Common Confusion)

Answer 40

Cabernet Sauvignon: Higher tannin, more pyrazinic, higher, firmer tannins Malbec: Purple color, more black fruit, slight pepper and game

Question 41

Nebbiolo -- Italy: Piedmont: Barolo, Barbaresco (Sight)

Answer 41

Concentration/Color: Garnet to Medium Ruby Secondary Colors/Hues: Garnet, Orange Staining: None to Slight Tearing: Medium Plus to High

Question 42

Nebbiolo -- Italy: Piedmont: Barolo, Barbaresco (Nose)

Answer 42

Fruit/Fruit Character: *Red Fruit: Cherry, Raspberry, Cranberry, Pomegranate (Fruit Condition tart, ripe and dried) Black Fruit: Plum Floral*: Red and Purple Flowers: Roses, Violets (fresh, dried) Herbal: Dry Bitter Herbs, Tea, Tobacco Vegetal: Uncommon Spice: Licorice, Anise Other*: Potpourri, Tar, Leather, Sandalwood, Balsamic Vinification*: Volatile Acidity, Oxidation Oak: Traditionalist use medium to large, neutral casks Modernists use a percentage of small French barrique (baking and cooking spices) Earth*: Dry and Wet Soil, Truffle, Mushroom, Compost Mineral: Dust, Rock

Question 43

Nebbiolo -- Italy: Piedmont: Barolo, Barbaresco (Palate)

Answer 43

Sweetness: Bone Dry to Dry Tannin: Medium Plus to High Acid: Medium Plus to High Alcohol: Medium Plus to High Finish: Medium Plus to Long Complexity: Moderate to Complex Quality/Regional Hierarchy: Normale, Riserva

Question 44

Nebbiolo -- Italy: Piedmont: Barolo, Barbaresco (Notes)

Answer 44

This is a thin-skinned grape with somewhat light color, which can contradict the wine’s weight and aggressive, tannic structure. It is highly aromatic and driven by non-fruit character.

Question 45

Nebbiolo -- Italy: Piedmont: Barolo, Barbaresco (Common Confusion)

Answer 45

Sangiovese: Tends to be darker and does not have the massive tannin, acid, and alcohol structure, the fruit tends to be brighter and riper.

Question 46

Pinot Noir -- France Burgundy—Côte d’Or (Sight)

Answer 46

Concentration/Color: Garnet to Ruby Secondary Colors/Hues: Pink, Garnet Staining: None to Slight Tearing: Medium to Medium Plus

Question 47

Pinot Noir -- France Burgundy—Côte d’Or (Nose)

Answer 47

Fruit/Fruit Character: *Red Fruit: Cherry, Raspberry, Plum, Strawberry, Cranberry, Pomegranate (Fruit Condition tart, ripe, dried) Black Fruit: Black Cherry, Plum Citrus Fruit: Orange (Fruit Condition pithy) Floral: Purple and Red Flowers Herbal*: Tarragon, Thyme, Black Tea Vegetal*: Rhubarb, Beet, Fennel, Tomato Leaf Spice: Licorice, Anise Other*: Smoke, Game, Leather Vinification*: Stems Oak: New and Used French Oak: Vanilla, Caramel, Smoke, Baking Spices Earth*: Mushrooms, Truffles, Forest Floor, Compost Mineral: Stones, Mineral, Clay

Question 48

Pinot Noir -- France Burgundy—Côte d’Or (Palate)

Answer 48

Sweetness: Dry Tannin*: Medium Minus to Medium Plus Acid: Medium Plus to High Alcohol: Medium to High Finish: Medium to Long Complexity: Moderate to Complex Quality/Regional Hierarchy: Village, Premier and Grand Cru

Question 49

Pinot Noir -- France Burgundy—Côte d’Or (Notes)

Answer 49

Thin-skinned red grape with elevated acidity and restrained tannin Côte d’Or: Fragrant red fruit and spice-driven wines with pronounced organic earthiness and finesse Côte de Nuits: Richer and firmer; often exhibiting black fruit notes (especially in warmer vintages); often with new oak Côte de Beaune: Lighter in body with a bit more acidity; lower percentage of new oak

Question 50

Pinot Noir -- France Burgundy—Côte d’Or (Common Confusion)

Answer 50

Sangiovese: Dried, sour fruit; distinct potpourri element with more pronounced herbal character; color tends to be darker; tannins a bit higher and more coarse Nebbiolo: Higher in tannin and alcohol; more dried fruit character Tempranillo: American oak markers (dill, sawdust) Gamay: Color is more purple; carbonic maceration; lower tannin; simplicity of fruit; more mineral, less organic Oregon Pinot Noir: Riper, higher in alcohol, lacks the pronounced earthiness

Question 51

Pinot Noir -- USA: Oregon: Willamette Valley California: Napa Valley, Sonoma, Central Coast New Zealand: Central Otago, Martinborough (Sight)

Answer 51

Concentration/Color: Dark Garnet to Light Ruby Secondary Colors/Hues: Pink, Garnet Staining: Slight Tearing: Medium to High

Question 52

Pinot Noir -- USA: Oregon: Willamette Valley California: Napa Valley, Sonoma, Central Coast New Zealand: Central Otago, Martinborough (Nose)

Answer 52

Fruit/Fruit Character: *Red Fruit: Red Cherry, Raspberry, Strawberry, Pomegranate (Fruit Condition ripe to jammy, candied) Black Fruit: Black Cherry, Black Plum Blue Fruit: Blueberry Floral*: Red and Purple Flowers, Lavender Herbal: Tea, Green Herbs Vegetal: Tomato Leaf, Beet Spice: Licorice Other*: Cola, Sassafras Vinification: Stem Usage Oak: New French Oak: Vanilla, Baking Spices, Caramel, Coffee, Smoke Earth: Slight – Compost, Forest Floor, Mushroom Mineral: Uncommon

Question 53

Pinot Noir -- USA: Oregon: Willamette Valley California: Napa Valley, Sonoma, Central Coast New Zealand: Central Otago, Martinborough (Palate)

Answer 53

Sweetness: Dry Tannin: Medium Minus to Medium Plus Acid: Medium Plus to High Alcohol: Medium Plus to High Finish: Medium Plus to Long Complexity: Moderate to Complex Quality/Regional Hierarchy: No Official Classification

Question 54

Pinot Noir -- USA: Oregon: Willamette Valley California: Napa Valley, Sonoma, Central Coast New Zealand: Central Otago, Martinborough (Notes)

Answer 54

Thin-skinned red grape with elevated acidity levels and restrained tannin levels Ripe red fruit, accented by black fruit and oak spice, higher alcohol levels California: Ripe to overripe fruit, higher alcohol, higher tannins and more oak Oregon: Can be lighter in color than California, slightly earthier, stronger green tea and coffee markers New Zealand: higher acidity, pronounced herbal flavors, moderate alcohol levels

Question 55

Pinot Noir -- USA: Oregon: Willamette Valley California: Napa Valley, Sonoma, Central Coast New Zealand: Central Otago, Martinborough (Common Confusion)

Answer 55

OW Pinot Noir: More prominent earth markers, less ripe fruit, lower alcohol Australian Grenache: Raisinated, stewed strawberry fruit focus, distinct eucalyptus and black pepper flavor Zinfandel: Wider fruit profile that is both over and underripe, spice, higher alcohol Syrah: Darker color with more purple/black fruit, spice / pepper, bacon

Question 56

Sangiovese -- Italy: Tuscany: Chianti Classico, Brunello di Montalcino (Sight)

Answer 56

Concentration/Color: Garnet to Dark Ruby Secondary Colors/Hues: Garnet, Orange Staining: Slight to Moderate Tearing: Medium to High

Question 57

Sangiovese -- Italy: Tuscany: Chianti Classico, Brunello di Montalcino (Nose)

Answer 57

Fruit/Fruit Character: *Red Fruits: Cherry, Cranberry, Pomegranate, Currant (Fruit Condition tart, ripe, dried) Black Fruit: Cherry, Plum Floral*: Red and Purple Flowers: Roses, Violets (fresh, dried) Herbal: Savory and Bitter Herbs: Oregano, Basil (dried) Vegetal*: Fennel, Tomato, Red Pepper (roasted, dried) Spice: Licorice, Anise Other*: Balsamic, Leather, Potpourri Vinification: Volatile Acidity, Oxidation Oak: Traditionalists use no oak or large neutral casks; Modernists use some new French Oak Earth: Dry and Wet Soil, Mushroom, Truffle Mineral: Some Stone, Mineral

Question 58

Sangiovese -- Italy: Tuscany: Chianti Classico, Brunello di Montalcino (Palate)

Answer 58

Sweetness: Bone Dry to Dry Tannin: Medium Plus to High Acid: Medium Plus to High Alcohol: Medium to High Finish: Medium to Long Complexity: Moderate to Complex Quality/Regional Hierarchy: DOCG, Classico, Riserva, Annata

Question 59

Sangiovese -- Italy: Tuscany: Chianti Classico, Brunello di Montalcino (Notes)

Answer 59

Chianti Classico: Tends to be less tannic and have less oak influence than Brunello Brunello di Montalcino: Is the most dense and powerful of the wines; has the most oak influence

Question 60

Sangiovese -- Italy: Tuscany: Chianti Classico, Brunello di Montalcino (Common Confusion)

Answer 60

Nebbiolo: Tannins are drier and more intense, with higher acid and alcohol levels, the tar and black tea component can be more pronounced Tempranillo: Tends to be matured in American oak, the fruit is more stewed or baked Pinot Noir: Tends to be lighter in color with lower levels of tannin, fruit is more tart and ripe not dried

Question 61

Syrah -- France: Northern Rhône Valley: Cornas, Côte-Rôtie, Hermitage, Crozes-Hermitage, St.-Joseph (Sight)

Answer 61

Concentration/Color: Medium to Dark Ruby Secondary Colors/Hues: Pink, Purple Staining: Moderate to High Tearing: Medium Plus to High

Question 62

Syrah -- France: Northern Rhône Valley: Cornas, Côte-Rôtie, Hermitage, Crozes-Hermitage, St.-Joseph (Nose)

Answer 62

Fruit/Fruit Character: *Black Fruit: Blackberry, Cherry, Plum (Fruit Condition: tart, ripe) *Red Fruit: Raspberry, Cherry (Fruit Condition: tart) Blue Fruit: Blueberry Floral: Violets, Rose, Lavender Herbal*: Herbes de Provence, Thyme, Rosemary, Mint, Menthol, Hay Vegetal*: Olive Spice*: Curing Spices, Peppercorn, Juniper Other*: Meat/Game, Smoke, Bacon Fat, Tar, Ash, Brettanomyces (Band-Aid, Clove, Leather) Vinification: Stem/Whole Cluster notes possible; Carbonic notes possible Oak: Neutral to Moderate Use of New French Oak - Smoke, Toast, Vanilla, Clove Earth: Barnyard, Compost Mineral: Stone, Mineral

Question 63

Syrah -- France: Northern Rhône Valley: Cornas, Côte-Rôtie, Hermitage, Crozes-Hermitage, St.-Joseph (Palate)

Answer 63

Sweetness: Bone Dry to Dry Tannin: Medium to Medium Plus Acid: Medium Plus to High Alcohol: Medium Plus to High Finish: Medium Plus to Long Complexity: Moderate to Complex Quality Hierarchy: No Official Classification

Question 64

Syrah -- France: Northern Rhône Valley: Cornas, Côte-Rôtie, Hermitage, Crozes-Hermitage, St.-Joseph (Notes)

Answer 64

Cornas: Tends to be the most rustic with firm tannin Côte-Rôtie: Tends to have the most finesse and focus Hermitage: Tends to have the greatest concentration and power Crozes-Hermitage: Tends to be more fruit-forward St-Joseph: Tends to be lighter and more fruit-forward

Question 65

Syrah -- France: Northern Rhône Valley: Cornas, Côte-Rôtie, Hermitage, Crozes-Hermitage, St.-Joseph (Common Confusion)

Answer 65

Châteauneuf-du-Pape and Southern Rhône: Usually lower in acidity, higher in alcohol and shows more raisinated red fruit New World Syrah: Has less savory character, is darker in color, higher in alcohol, has more fruit and oak character

Question 66

Syrah -- USA: California: Napa Valley, Sonoma, Central Coast Australia: South Australia: Barossa, McLaren Vale (Sight)

Answer 66

Concentration/Color: Ruby to Deep Purple Secondary Colors/Hues: Purple, Blue, Violet Staining: Moderate to High Tearing: Medium Plus to High

Question 67

Syrah -- USA: California: Napa Valley, Sonoma, Central Coast Australia: South Australia: Barossa, McLaren Vale (Nose)

Answer 67

Fruit/Fruit Character: *Black Fruit: Blackberry, Plum, Cherry (Fruit Condition ripe, jammy) *Blue Fruit: Blueberry, Boysenberry, Mulberry *Red Fruit: Raspberry, Cherry (Fruit Condition tart to ripe) Other Fruit: Date, Fig, Raisin Floral: Violets, Rose, Lavender Herbal*: Herbes de Provence, Rosemary, Eucalyptus, Mint/Menthol Vegetal*: Black Olive Spice: Black Pepper, Five Spice, Licorice Other*: Dark Chocolate, Bacon Fat, Grilled Meat, Smoke Vinification: Oak: Neutral to High Use of French and America Oak French Oak: Smoke, Toast, Vanilla, Clove, Cinnamon, Hazelnut American Oak: Clove, Mace, Dill, Coconut, Vanilla Earth: Sometimes: Dust, Potting Soil Mineral: Uncommon

Question 68

Syrah -- USA: California: Napa Valley, Sonoma, Central Coast Australia: South Australia: Barossa, McLaren Vale (Palate)

Answer 68

Sweetness: Dry Tannin: Medium to Medium Plus Acid: Medium to Medium Plus Alcohol: Medium Plus to High Finish: Medium to Long Complexity: Moderate to Complex Quality/Regional Hierarchy: No Official Classification

Question 69

Syrah -- USA: California: Napa Valley, Sonoma, Central Coast Australia: South Australia: Barossa, McLaren Vale (Notes)

Answer 69

Barossa/McLaren Vale: Rich, bold style often with mint/eucalyptus and firm tannins Western Australia/Victoria: Produces a more restrained style with slightly higher acidity USA: California: Warm sites display uniform ripeness and richness of fruit, less port-like than some Barossa wines. Cooler climate sites display more red fruit character, white pepper and savory notes.

Question 70

Syrah -- USA: California: Napa Valley, Sonoma, Central Coast Australia: South Australia: Barossa, McLaren Vale (Common Confusion)

Answer 70

Malbec: Tends to exhibit more purple color and tannin, slight pyrazine green character amidst the ripeness Zinfandel: Tends to be slightly less concentrated in color with less pepper and more intense red fruit, wines also tend to have both overripe and underripe fruit flavors.

Question 71

Tempranillo -- Spain: Rioja, Ribera del Duero (Sight)

Answer 71

Concentration/Color: Garnet to Medium Ruby Secondary Colors/Hues: Pink, Garnet Staining: Light to Moderate Tearing: Medium Plus to High

Question 72

Tempranillo -- Spain: Rioja, Ribera del Duero (Nose)

Answer 72

Fruit/Fruit Character: *Red Fruit: Cherry, Strawberry, Currant, Plum (Fruit Condition tart, ripe, baked) Black Fruit: Currant, Blackberry Floral: Red Flowers (Fresh, Dried) Herbal*: Tobacco, Dried Herbs Vegetal: Tomato Leaf Spice*: Anise, Five Spice, Peppercorn Other: Soy, Leather, Brettanomyces (Band-Aid, Clove, Leather) Vinification: Oak: Use of New American or Mixed American/French Barrels (Long Aging in Oak for Reserva and Gran Reserva Styles), Vanilla, Coconut, Dill, Cumin, Curry, Fenugreek, Sandalwood Earth: Compost, Forest Floor Mineral: Clay, Mineral

Question 73

Tempranillo -- Spain: Rioja, Ribera del Duero (Palate)

Answer 73

Sweetness: Dry Tannin: Medium to Medium Plus Acid: Medium to High Alcohol: Medium to High Finish: Medium to Long Complexity: Moderate to Complex Quality/Regional Hierarchy: Reserva and Gran Reserva

Question 74

Tempranillo -- Spain: Rioja, Ribera del Duero (Notes)

Answer 74

Thin-skinned red grape variety with elevated acid levels

Question 75

Tempranillo -- Spain: Rioja, Ribera del Duero (Common Confusion)

Answer 75

Nebbiolo: Lighter and more garnet in color, has higher tannins, more black tea/tar character and a denser palate Sangiovese: Higher acidity, lacks American oak influence, more pure cherry fruit and tomato character Châteauneuf-du-Pape: Leads with black fruit, fruit condition is more stewed vs baked, acid is softer

Question 76

Zinfandel -- USA: California: Napa Valley, Sonoma, Paso Robles (Sight)

Answer 76

Concentration/Color: Various Shades of Ruby Secondary Colors/Hues: Purple Staining: Slight to Moderate Tearing: Medium Plus to High

Question 77

Zinfandel -- USA: California: Napa Valley, Sonoma, Paso Robles (Nose)

Answer 77

Fruit/Fruit Character: Red Fruit: Raspberry, Cherry, Strawberry (jammy, stewed, and tart) Black Fruit: Plum, Cassis, Blackberry (jammy, stewed, and tart) Blue Fruit: Blueberry, Boysenberry (jammy, stewed, and tart) Other: Apricot, Peach, Raisin Floral: Red Flowers Herbal: Brambly, Eucalyptus, Anise, Wintergreen Vegetal: Rare Spice: Pepper, Five-Spice Other: Peach Yogurt, Chocolate, Waxy Fruit, Cola Vinification: Oak: New barrique common (usually American Oak or mixed) French Oak: Smoke, Toast, Vanilla, Clove, Cinnamon, Nutmeg, Hazelnut American Oak: Clove, Mace, Dill, Coconut, Vanilla Extract Earth: Rare - some show potting soil, dust Mineral: Rare

Question 78

Zinfandel -- USA: California: Napa Valley, Sonoma, Paso Robles (Palate)

Answer 78

Sweetness: Dry to Off-Dry Tannin*: Medium to Medium Plus Acid: Medium to Medium Plus Alcohol: Medium Plus to High Finish: Medium Plus to Long Complexity: Moderate to Moderate Plus Quality/Regional Hierarchy: No Official Classification

Question 79

Zinfandel -- USA: California: Napa Valley, Sonoma, Paso Robles (Notes

Answer 79

The wine has a spicy fruit bowl character that contains both overripe and underripe flavors. There is often a disconnect between the high alcohol and acid. Dry Creek/Russian River: Have more concentration of flavor and a denser mid-palate

Question 80

Zinfandel -- USA: California: Napa Valley, Sonoma, Paso Robles (Common Confusion)

Answer 80

Malbec: Has a vivid purple color, more pronounced blue fruit and black pepper element, feels like cabernet with more tannin and slightly less acid Pinot Noir: Will be lower in alcohol be more focused on red fruit and lack the wild fruit bowl character